1931 Cuban Cookery by Blanche Z de Baralt

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taking a delightful treatment of fresh coconut water in Havana instead of a cure at a Eur9pean spa.

TAMARIND

This exotic fruit makes a good bev..erage. It has a large brown pod~ the shell being thin and brittle and the interior a soft pulp covering blackish beans. The .pulp is soaked in water for several hours and then crushed. strained and taken with ice and sug'ar. It is very tart and needs to be sweetened plentifully. The usual and easiest manner of making tamarind refresco is to purchase the pulp prepared with sugar. (It may be had at cafes and groceries) and simply disolve it in water with ice.

BUL

A very popular drink. Juice of half a lime One tablespoonful sug'ar Half a glassful light beer Half a glassful water Shake with cracked ice.